1h 10mFood Wars! (Shokugeki no Soma)
Takumi Aldini's Duck with Salsa Verde
Comfort Food Mains · Hard
Mezzaluna (Herb Chopper)
Recommended for Aldini-style herb sauces
Used in 1 recipe on Anime Food Lab
Curved rocking knife the Aldini twins use for Takumi Aldini's duck with salsa verde — mince shiso, flat-leaf parsley, and chives with a rocking cut so herbs stay bright, not pulped.
Used in these anime recipes
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Takumi Aldini minces salsa verde on a mezzaluna so shiso, parsley, and chives stay cold and bright. A chef knife works if you chop fine by hand — the mezzaluna is the workshop tool that matches Food Wars plating, not a strict requirement for cooked duck.
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Best Value
Single-blade mezzaluna chopper (6–8 inch, stainless steel)
Aldini-style single crescent — easier control on small herb piles than double blades.
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Concave mezzaluna cutting board (wood herb well)
Round board with a shallow bowl well keeps rocking mince contained.
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Mezzaluna set (knife + matching recessed board)
Matched crescent and well — less slip than a flat counter board.
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The mezzaluna (Italian “half moon”) is the Aldini workshop move for salsa verde — you rock a curved blade through shiso, flat-leaf parsley, and chives until the paste turns lime-bright without the friction heat of a blender.
Single vs. double blade: Home cooks usually want one 6–8 inch (15–20 cm) crescent with a comfortable handle. Double-bladed mezzalunas exist for pesto volume; they are harder to control on small herb piles.
Board: Use a wood or plastic board with a shallow well or a dedicated mezzaluna bowl if you mince herbs often. Flat glass boards slip and dull edges fast.
Substitute: A sharp gyuto or chef knife with a rocking chop works — you will work longer and may bruise less evenly, but the dish still plates beautifully.
Anime tie-in: Takumi Aldini’s duck with salsa verde (Food Wars Season 1 Episode 8) is the reference recipe on this site — mince the sauce at the last second before zigzagging it across magret slices.
Care
Hand-wash mezzaluna blades with mild soap and a soft sponge — dishwashers knock edges against racks. Dry immediately and store with the crescent protected (blade guard or magnetic strip). Hone lightly on a rod; mezzalunas dull quickly on hard boards. Oil wooden handles if they crack in dry climates.
FAQ
Takumi Aldini minces salsa verde on a mezzaluna so shiso, parsley, and chives stay cold and bright. A chef knife works if you chop fine by hand — the mezzaluna is the workshop tool that matches Food Wars plating, not a strict requirement for cooked duck.